Side, Salad, Gluten Free, Spring, Summer


sprouted kitchen slaw
sprouted kitchen slaw

{first thoughts on "the book"}


I heard the knock on the door from the shower. Threw on a towel, mascara dripping down my cheeks, water soaking the floor, so I could sign for the package from the FedEx man. "This is really important," was my excuse to him for my ultra appropriate outfit. I have been anticipating the printed copy of our book for almost two years. We were entertaining this idea nearly TWO years ago. So much has happened and now I have a real copy in my hot little hands. Hugh and I went through it page by page, slow and thoughtful, to take in every photo, as if we couldn't dictate the book to you from memory. Short stories, glimpses of dinners in my parents' yard, sarcasm, the recipes I (uncharacteristically) took careful notes about, bright colors... it is me, us, work and learning all in a hardcover book with our names on the front. Crazy. I am humbled by how gorgeous it is and proud to show friends what we've created in our little apartment kitchen. I bring it with me everywhere I go. I've already spilled coffee on the crisp white pages, which, as upsetting as it was when I noticed, now marks it as "my first copy," so I'll never misplace it. I am most impressed with Hugh. The photos are indescribably stunning. I'm romanced by them everytime I browse though, and SO proud of how talented that man is. The book is not out until August 28th (you can keep up with details here), but I wanted to document our first thoughts, as I haven't been this giddy in quite some time.


Three years ago, when I gave Sara a domain name and an empty blog for her birthday, there was no way I could have imagined where that project would lead us. From its casual beginning, to its (still casual, I suppose) current publication, it has been incredible to work along side Sara, to watch her talent and excitement bloom and attract a community of like-minded readers, to experience the frustrations and triumphs of developing our voice and image, and finally hold its sum in our hands. Literally. The book is beautiful and full of goodness and soul. I am so proud of Sara and I am so excited for you to share in it.

sprouted kitchen slaw
sprouted kitchen slaw

I wanted to get this recipe out to you quick in case you're still searching for 4th of July ideas. It's so simple - comes together in 10 minutes. On a table full of grilled items, potato salads and cakes, I find that the green vegetables are always a needed addition. This slaw is lighter than a traditional one due to the dressing, while still giving lots of crunch and flavor. A happy day of food + friends to you all!


The dressing is the consistency of a creamy vinaigrette. If you like it to cling to the slaw a bit better, a Tbsp. or two more of greek yogurt or mayonnaise will help with that. You could bulk it up with some cucumbers, maybe black beans if you need to stretch it. Or if cabbage is a bit harsh for you, you could add in some chopped romaine to calm down the roughage quality.

// dressing //

zest and juice of two large limes

1 Tbsp. honey

1/2 tsp. sea salt

1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)

1/4 cup olive or grapeseed oil

2 Tbsp. greek yogurt or mayonaise (see note)

1 head green cabbage

1/4 cup finely diced red onion

1 bunch of cilantro, roughly chopped

1 ripe mango, peeled and diced

3/4 cup toasted macadamia nuts

sprouted kitchen slaw
sprouted kitchen slaw

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.

Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve. * I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time. just sayin'.